Been working in the food industry since 2014, started in savory then transition to pastry. Worked my way up from pastry cook to Pastry chef from bakeries to fine dinning. Daily production of plated desserts for three locations. Production Cakes, butter creams, meringues, ice cream and sorbets. Help on setting up pastry station and work service. Catering production of plated and passed desserts up to 1000 guests. Help in training new hires with standard recipes and procedures. Coordinate production schedule and back up production. Work with pastry chef and sous chef on special events and projects. Organized inventory, product rotation of fridge, freezer and dry storage. Experience with commercial ovens, mixers dough sheeter and ice cream machines. Lamination of Doughs.